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I received about 10 messages and it was almost unanimous that Quinoa is the 
way to go.  A couple people suggested making the quinoa, letting it 
refrigerate overnight and then making tabouli salad.
One person suggested doing a wild rice and brown mix.

Apparently someone else listed this same question just recently.  I must have 
missed that one.  My apologies for the repetitiveness.
Susan

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *